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Dulce de Leche Bundt Cake | Magnolia Days

Dulce de Leche Bundt Cake

A moist cake with a deep caramel flavor and speckled throughout with toffee chips.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Author Renee


  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 1 cup firmly packed dark brown sugar
  • 1 cup dulce de leche
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk at room temperature
  • 1 cup toffee chips


  1. Preheat oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan.
  2. Whisk together the flour, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and brown sugar in a large bowl using an electric hand mixer on high speed.
  4. Add the dulce de leche and beat until combined.
  5. Add the eggs one at a time, beating well after each addition.
  6. Add the vanilla and beat to combine.
  7. Add the flour mixture in three additions, alternatively with the buttermilk in two additions, mixing on low speed until just combined. Do not over mix.
  8. Stir in the toffee chips.
  9. Pour batter into prepared bundt pan and spread batter evenly in the pan. If using a smaller 10-cup bundt pan, only fill pan about 3/4 full. You can use the extra batter to make cupcakes.
  10. Bake for 50 to 55 minutes or until a cake tester or toothpick when inserted into the center comes out clean.
  11. Cool cake in the pan for 15 minutes. Turn out cake on to a wire rack. Cool completely.
  12. Dust cake with confectioners sugar. Transfer cake to a serving plate. Slice, serve, and enjoy!

Recipe Notes

A recipe for a bundt cake made with dulce de leche, brown sugar, buttermilk, and toffee chips. It is moist and has the consistency of a pound cake.